Classic Southern Buttermilk Fried Chicken

Instructions

Step 1 In a large bowl, whisk together buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, ensuring they are fully submerged, cover, and refrigerate for at least 4 hours or overnight for best flavor. /n
Step 2 In a separate large bowl, combine flour, cornstarch, baking powder, smoked paprika, dried thyme, and cayenne pepper, mixing well. /n
Step 3 Remove the chicken from the marinade, allowing excess buttermilk to drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to create a thick coating. /n
Step 4 Place the coated chicken on a wire rack and let it rest for 15–20 minutes to help the crust adhere. /n
Step 5 Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), ensuring there is enough oil to partially submerge the chicken. /n
Step 6 Fry the chicken in batches, turning occasionally, for 12–15 minutes until golden brown and the internal temperature reaches 165°F (74°C). /n
Step 7 Transfer the fried chicken to a clean wire rack set over a baking sheet to drain excess oil and maintain crispiness. /n
Step 8 Allow the chicken to rest for 5–10 minutes before serving to retain its juices.

Storage and Reheating Tips

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes until hot and crispy. Avoid microwaving if possible, as it may soften the crust. Fried chicken can also be frozen for up to 2 months and reheated directly from frozen in the oven.